Chocolate Chip Oatmeal Cookie Beer Bread

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There are a few things you should know about this recipe. The first is that it contains the same number of ingredients as the number of words in its title (that’s six!). The second is that it is mind-bogglingly delicious, and can be made in that awkward hour between classes (I tried it and it works). Third, that there is a way to make cookies in bread form — I mean literally a loaf of bread that is also a cookie — and this is the way. Finally, this recipe makes use of that forlorn beer can hidden away in your fridge. For once, you can use that beer to make your apartment or dorm smell good with the aroma of this not-too-sweet, buttery, dense and comforting bread. You can even stick some candles in it and call it a birthday cake. Again, I tested that idea myself, and I promise it trumped any other cake I could have made.

Directions:
1. Preheat oven to 350˚F. Whisk the flour, sugar and baking powder together in a large bowl until combined.
2. Pour in beer all at once and stir with a wooden spoon until the dry ingredients are completely incorporated into the beer.

Photo by Maggie Gorman

3. Knead the cookie dough into a ball, then add to beer-bread batter and combine using an electric mixer until batter is smooth.

4. Mix half of the melted butter into the dough.
5. Pour the remaining half of the melted butter into the bottom of a rectangular 9×5 inch loaf pan.
6. Pour the dough over the layer of butter in the pan and smooth it out.

Photo by Maggie Gorman

7. Bake at for 50-60 minutes, or until a knife inserted into the center comes out clean. Wait until the pan has cooled to remove the bread, or serve it in the pan.